Instructions

Instructions:
Cut chicken in 1/2 inch cubes and place in a shallow non-aluminum container or plastic zip top bag with olive oil, lemon juice, cumin, coriander, onion, garlic, cayenne, salt, and pepper. Mix well; seal and marinate in the refrigerator for 45 minutes. Heat a large, non-stick skillet to medium-high heat. Add chicken mixture and saute 5-8 minutes, or until just done; drain and discard excess liquid. Place a large skillet or griddle over medium heat. Cook pitas one minute on one side then turn over. Spread pitas with yogurt and sprinkle with feta cheese, heating until bottom is slightly crispy and cheese begins to soften. Transfer pitas to serving dish; spread chicken over each, sprinkle with lettuce and diced cucumber. Drizzle Spicy Cucumber Cream across tops and garnish with chives.